Barramundi Vegetable Soup
This unique recipe combines fish with a flavorful soup to
warm you up on a chilly day. Enjoy with your favorite Paleo
salad (see chapter 9) for a vitamin- and protein-packed
meal. SERVES 4
2 tablespoons extra virgin olive oil
4 4-ounce barramundi (sea bass) fillets
½ cup chopped oyster mushrooms
1 medium shallot, chopped
2 large carrots, chopped into 1-inch pieces
2 large zucchini, chopped into 1-inch pieces
2 plum tomatoes, seeded and chopped
2 cups Chicken Broth (page 193)
2 tablespoons chopped fresh parsley
4 lemon wedges
Cayenne pepper, to taste
Preheat oven to 160 degrees.
Heat 1 tablespoon of the oil in a cast iron skillet over
medium flame. Add fish and cook for three minutes, skin